Hostel takes care of you
HOSTEL TAKES CARE OF YOU
Hostal de La Luz has always been a responsible company in managing the cleaning and sanitization of our areas, backed by the strictest official certifications to guarantee health.
Aware of the importance and responsibility we have in the face of this contingency, we have created the SANITIZATION AND HYGIENE PROGRAM "HOSTAL TE CUIDA"
Hostal de La Luz has always been a responsible company in managing the cleaning and sanitization of our areas, backed by the strictest official certifications to guarantee health. Being located in the middle of nature, where the air is pure, the spacious spaces and the organic design of its facilities create the perfect oasis for health and well-being.
Aware of the importance and responsibility we have in the face of this contingency, we have created the SANITIZATION AND HYGIENE PROGRAM "HOSTAL TAKES CARE OF YOU".
With more than 100 preventive actions we will take care of the health and safety of our guests and collaborators. All the information displayed here will be visible in all work areas where staff can verify and check everything necessary. Training for staff in relation to these measures has been carried out since the start of the quarantine, and is updated according to official provisions, and will continue to be done every day, keeping our staff up to date on the best measures. sanitary measures that guarantee your safety and that of our visitors.
OUR PARTNERS
All of us who make up the Hostal de La Luz team will undergo a temperature check upon arrival. Once the temperature is taken, each person will sign independently of the entry and exit log, the health log in which they sign to feel in perfect health. In case of presenting a temperature greater than 37.5 degrees or symptoms of respiratory diseases, they will be assigned an area of stay and isolation, provide them with a face mask and refer them to their home or to the medical area, as established by the technical guidelines for health safety in the second entry and exit control point.
If any person feels any discomfort before going to the workplace, they will have to notify the director of the hostel program by phone or any other means of communication. To register that that person will not be able to go to work that day until they stop presenting symptoms. People who, due to physical conditions of any disease or due to their age, are at high risk, may only attend the workplace until the indications of the health authorities allow it and under the precautionary measures that are dictated. In the same way, this manual will be updated every time it is necessary depending on the different actions and decisions established by the technical guidelines for health safety and the Health Alert system issued by the government of our country. All areas of the hotel will have the necessary signs and areas will be marked on the floor in which the 1.5 meter distance between people must be marked as indicated by the precautionary measure. Our security personnel must keep track of visits, suppliers and contractors, in order to prevent the risk of contagion originating from people outside the workplace.
OFFICE BARRIER
1: Cleaning and disinfection of the area, furniture and equipment, computer terminals, stationery, etc.
2: Placement of healthy distance signage (minimum 1.5m) at strategic points.
3: Placement of containers with disinfectant solution (for shoe soles) for access and exit, replacement stations for face masks, disposable gloves, preferably sanitizing material with automatic dispenser - sensor, etc.
4: Rearrangement of the arrangement of desks and chairs / armchairs, to ensure a healthy distance (minimum of 1.5m).
5: In the office area, the distance limitations and acrylic sides that will physically separate those who work in the same space will be marked in all areas.
BOARDROOM
1: Cleaning and disinfection of the area and equipment that comes into contact with the staff handles, doors, railings, switches, tables, chairs, etc.).
2: Placement of healthy distance signage (minimum 1.5m) at strategic points.
3: Placement of containers with disinfectant solution (for shoe soles) for access and exit, replacement stations for face masks, disposable gloves, preferably sanitizing material with automatic dispenser - sensor, etc.
4: Design and rearrangement of the arrangement of tables and chairs, to ensure a maximum capacity of a healthy distance (minimum of 1.5m).
DIRECTOR OF THE HOSTEL PROGRAM TAKES CARE OF YOU
GENERAL ACTIONS director
Monitor the provisions established by the competent authorities for possible modifications of the actions to be followed in the workplace. Constant monitoring and updating so that it is respected
THE TECHNICAL GUIDELINES FOR HEALTH SAFETY IN THE WORK ENVIRONMENT that are in this document as (Annex A)
BEFORE SUSPECTED CASES
1. Send home the staff with symptoms of the disease, in case they have difficulty breathing, they should be referred to the nearest medical care center. If necessary, personnel with symptoms may be temporarily sent to the defined stay and isolation area for entry and exit control. Finally, they should be provided with educational material to prevent contagion at home.
2. Identify workers who have been in contact with an infected or suspected person and send them home.
3. Avoid the return of sick workers without having the pertinent medical evaluation.
4. Keep the record and follow-up of the personnel in voluntary home shelter and evaluate possible cases of contagion.
5. Encourage staff with suspicion or confirmation of COVID-19 to comply with the co-responsible home safeguard, which is the voluntary and temporary limitation of the mobility of a person, to remain at their residence address or in a place other than public space to prevent further spread of the disease in the community. This protection can also occur due to the vulnerability of the person, or due to the type of activity carried out in the workplace.
During the time that this protection lasts, the worker must receive his salary.
LOGBOOKS
Signature and daily analysis of logs corresponding to the program. Review daily and enforce our actions according to the temporary policies classified by alert level, which are found in the technical guidelines for health security of the federal government. Verify the constant supply of water, soap and disposable towels, and 70% gel alcohol-based solutions in all areas of the companies and workplaces. . Establish a monitoring mechanism for workers in isolation and, if necessary, contact the state health authority at the numbers available at https://coronavirus.gob.mx/contacto/. Verify with the hotel's medical staff and be aware of classifying the staff under the risk classification of staff by vulnerability, (annexes)
SANITIZATION CHAMBER FOR WORK PERSONNEL
We have created two sanitation chambers separating men and women. Each chamber is fully sanitized by FDA-certified ozone-producing machines. Freeing the space and its content from any virus and bacteria, each chamber has a capacity for up to 20 people. ELEMENTS 1: zone of shoe disinfectant trays at the entrance
2: locker area
3: shower area
4: area of special equipment (uniforms) plastic facial masks, face masks, sanitized uniforms, personal spray with certified product. (kitchen and maids gloves)
5: constant ignition of ozone in the air, sanitizing the space, leaving it free of viruses and bacteria
6: Separators of specific zones
7: thermometers
This chamber is divided into three Zones.
ZONE A Going through a shoe sanitation tray, they will leave their street shoes in a special shoe store, going in sandals to the locker area where they will leave their street clothes.
ZONE B The wet area of the chamber has adequate facilities for staff to take a bath and the necessary hygiene measures to move to zone C
ZONE C In this area are the uniforms specially designed for this program that consist of: shirt, pants, facial plastic mask, face mask and personal atomizer Thus ending the sanitization cycle ready to exit at the opposite end of the entrance.
They will repeat this cycle before returning home in the opposite direction.
AT THE END OF THE DAY THIS CHAMBER WILL BE SANITIZED BY MEANS OF OZONE GENERATING MACHINES AND ELECTRIC NEBULIZERS, LEAVING THE SPACE CLEAN FOR THE NEXT DAY.
RECEPTION BARRIER
The hotel reception will have distance thermometers at the entrance that will allow us to identify if someone has a high temperature. Visitors will go through a shoe sanitiser tray, proceed to the steam room and be screened and asked to wear hand sanitizer and a mask (which will be provided by reception staff. We will have partitions between receptionists and the customer. Each The client will sign a health declaration upon arrival. This letter will be delivered by the reception staff of Hostal de la Luz, and the guest will be told. "This declaration letter is a measure that we take for the care of you as well as everything our staff in which, according to your current state of health, you consider to be free of any respiratory disease or symptoms that could put your health or that of others at risk" Each client will be given their welcome kit in a sealed bag with the air conditioning control, your key and two face masks. The sanitization measures of the hotel will be explained in a general way, and the manual can be sent to you via message (paperless). full of HOSTAL TAKES CARE OF YOU.
PROTOCOLS FOR THE EVALUATION OF ENTRIES AND CASE REPORTS
1: Anyone displaying a cough, entry shortness of breath or other known symptoms of COVID-19 or a temperature above 37°C will be discreetly directed to a more private location and offered a secondary assessment.
2: A notice will be posted on the reception screen stating that the visitor showing an elevated temperature will be escorted to a designated, private and isolated area and provided with PPE. A security officer wearing the appropriate PPE (including a surgical mask and eye protection) and a temporary thermometer will record a second temperature.
3: If the visitor refuses the secondary reading, they will be denied entry to the property and provided with a COVID-19 information card. If the secondary reading confirms that the visitor has a temperature greater than 37°C, they will be directed to medical care and provided with resources and recommendations based on national authority mandates and local health authority guidelines.
4: A Security Supervisor will collect basic guest contact information, including name, shared room names, and close contact guests in your travel party, and identification (i.e., driver's license or employee ID). ). The Supervisor will then make initial observations for known symptoms of COVID-19, including cough, fever, and shortness of breath.
5: If a visitor refuses to provide information or cooperate with Security, they will be denied entry to the property. The Security Supervisor who handles the case will immediately notify his superiors to continue with the protocol indicated by the corresponding authorities.
OZONE PROTOCOL
Connect the ozone generating machine for 15 or 20 minutes in the assigned area to be able to clean any virus or bacteria. The date, time and area in which this protocol was carried out is recorded in a daily log. This log will be reviewed every day by the director of the HOSTAL TE CUIDA program.
DEEP CLEANING PROTOCOL (ROOMS)
1: Clean your shoes in the trays before entering and clean the handle with a cloth and spray.
2: The uniform will have to be on at all times
3: The electric Nebulizer will be passed throughout the room as it was found in a general pass.
4: The entire room is done regularly and a set of stamped towels is placed in its case.
5: Using the special products, the entire room is cleaned with the product in detail with a cloth and spray in all contact areas.
6: The electric nebulizer is passed around the room.
7: Specific sanitation attention will be paid to the following areas of the rooms: Desks, countertops, tables and chairs. Phones, tablets and remote controls. Thermostats • Cabinets, handles and fittings. Doors and handles • Bathroom vanities and accessories Bathroom accessories and hardware Windows, mirrors and frames. Lights and lighting controls. Cabinets, hangers and other amenities.
8: A hostel disk is placed on the bed (IF CHECK IN, A SANITIZER KIT IS LEFT) 9: You leave the room, close it and wipe the rag with a spray bottle over the door handle. The date, time and area in which this protocol was carried out is recorded in a daily log. This log will be reviewed every day by the program director
HOSTEL TAKES CARE OF YOU.
ROOMS SECTION
Our specially trained team of chambermaids will be in charge of the asepsis of each of the rooms, using certified products and ozone machines before and after the room is used, thus freeing them from any virus and bacteria.
1: Every morning the reception will be asked for the weekly occupancy list to be able to prepare and carry out. OZONE PROTOCOL DEEP CLEANING PROTOCOL (ROOMS) All towels left in the rooms are sanitized in the laundry and left for the room wrapped in parchment paper and the HOSTAL TE CUIDA stamp. Each room will have a shoe sanitizing tray at the entrance. Specific procedure for cleaning and disinfection of a room in which a person infected with covid-19 has been or is staying Rooms for temporary isolation (no more than 12 hours) of Guests and companions with a positive diagnosis of COVID-19, with the following characteristics: Non-medical personnel entering the room of an isolated client should be restricted as much as possible. Given that the staff at the establishment are not health personnel, and accessing areas where an affected person may be confined may violate their right to effective protection in terms of health and safety, this should be previously assessed by the prevention service. All hotel staff who have to access the room when the sick client is present (housekeepers, room service, etc.) must wear the protective equipment designated by the occupational risk services and wash or disinfect their hands when there is out and, if possible, keep a distance of one/two meters from the customer. The waitress will put on an appropriate apron or gown, preferably disposable, and gloves before entering the room. The cleaning cart must not be brought into the room. Remove bedding and towels and put them in a separate bag from the rest (it is recommended to have yellow/red bags) until it is time to wash them, notifying the laundry staff for hygienic handling (do not shake dirty clothes and avoid direct skin contact). And machine wash at 60º90ºC with ordinary detergent. No special treatment is required for the clothing used by the client and disposable tableware is not necessary, except for the protection measures indicated above. The disposable material used by the sick person (tissues, masks, and glasses) will be disposed of by placing it in a plastic bag that seals hermetically and discarded together with normal garbage. When the sick guest finally leaves the room, all toilet facilities (toilet paper rolls, toilet bags, etc.) must be removed and replaced and discarded. Carry out adequate cleaning and subsequent disinfection with a freshly prepared solution of sodium hypochlorite at a concentration of 1/1000 (25 cc of bleach in one liter of water), or any other valid chemical product for this task. Always use disposable paper for cleaning. Take special care in cleaning toilets and contact surfaces such as knobs, switches, telephones, television or air conditioning control, tables, etc. Page 47 of 129 In a generic way, it is not necessary to resort to a chemical disinfection by an authorized pest control company.
SPA SECTION DEEP CLEANING PROTOCOL (SPA)
1: Clean your footwear in the trays before entering and clean the cabin handle with a cloth and spray.
2: The uniform will have to be on at all times
3: The electric nebulizer will be passed throughout the cabin as it was found in a general pass.
4: The entire cabin is done on a regular basis.
5: Using the special products, the entire cabin is cleaned with the product in detail with a cloth and spray in all contact areas.
6: The electric nebulizer is passed throughout the cabin.
7: The hostel disco takes care of you is placed on the stretcher 8: He leaves the cabin, closes it and passes the rag with a spray bottle through the door handle. Our spa must comply with:
1: OZONE PROTOCOL
2: DEEP CLEANING PROTOCOL (SPA)
3: 100% disposable whites will be used and open in front of the guest
4: A lysol is passed through the cabin before starting. Our program includes a sanitization every 30 minutes of all our areas, both open and closed, as well as the accommodation of all our furniture in accordance with the requirements of a healthy distance.
OPEN ZONE PROTOCOL
1: Our staff will be in full uniform at all times.
2: Rounds will be carried out every 30 minutes in all public areas.
3: He will take with him the equipment with special product to spray all the areas.
4: It will be necessary to constantly check that the pool lounge chairs are with the recommended minimum separation.
5: All tables will be kept with the minimum recommended distance.
6: You have the obligation to collect everything that may be lying around the areas, as well as garbage or baskets from the picnic program.
7: Check the operation of extraction systems, in addition to maintaining and changing the filter for proper operation. All our activities, such as meditation, yoga or tai chi classes, will be taught in open areas or in the main hall, thus leaving the necessary distance between the participants and having maximum capacity controls. Maintenance personnel will have to comply with the OPEN AREA PROTOCOL for all areas of classes before and after finishing them.
POOLS
1: We have 6 pools, which allows us to guarantee a maximum number of guests in each one, with this we offer the minimum recommended social distance.
2: Each one will go through a sanitization process twice a day.
3: Placement of healthy distance signage (minimum 1.5 less) at strategic points.
4: Placement of containers with disinfectant solution (for shoe soles) for access to the property.
5: Maintain the concentration of disinfectant in swimming pool water within the recommended limits according to international standards, preferably in the upper limits of the defined range.
6: The pool area ensure a measure of residual chlorine (1.5 parts per million with a PH of 6.8), as well as clean and disinfect tables, chairs and armchairs.
7: Placement of portable sinks with water, soap and disposable towel dispensers with sensor
8: Adaptation of an exclusive area for the delivery of clean towels and placement of an exclusive container for the deposit of dirty towels.
9: The person in charge of cleaning and maintaining the area must disinfect
10: The beds, tables, chairs, after each use of the guest.
11: The counters / bars
12: The entrances, corridors and walkways every hour.
13: Baths every hour.
14: The collection of dirty towels must be done in bags.
15: Supervise the correct application and monitoring of safety and hygiene measures.
ROOMS GROUPS AND EVENTS
1: Cleaning and disinfection of the area and equipment that comes into contact with the guest handles, doors, railings, switches, computers, desks, tables, stationery, screens and flip chart.
2: Placement of healthy distance signage (minimum 1.5m) at strategic points.
3: Placement of containers with disinfectant solution (for shoe soles) for access and exit, replenishment stations for face masks, disposable gloves, preferably sanitizing material with automatic-sensor dispenser.
4: Design and rearrangement of the arrangement of desks, computer terminals, tables and chairs, to ensure a maximum capacity of a healthy distance (minimum of 1.5m).
5: Ensure the cleaning and disinfection of the equipment on loan.
6: Control of maximum capacity by rooms.
7: Avoid conglomerations of people
8: Coffee services must be on request.
9: Handle before use OZONE PROTOCOL and DEEP CLEANING PROTOCOL
10: It is necessary to clean with the traditional process, to subsequently Sanitize or Disinfect with commercial grade products for these purposes.
11: Maintain constant ventilation. Periodically clean the outlets of fans or air conditioning to prevent them from accumulating dust.
12: Seats and public areas will be disinfected at the end of each presentation or event.
BATHROOMS PUBLIC AREAS.
1: Shoe disinfectant trays.
2: paper dispenser with sensor.
3: Every half hour cleaning is done based on
DEEP CLEANING PROTOCOL TIENDITA BAB
1: Cleaning and disinfection of the area and items for sale that come into contact with the collaborator and the guest: shelves, tables, desks, products and items for sale, payment terminals, cash register, among others.
2: Use of a mask and face mask by the store manager.
3: Provide hygiene and safety inputs / items for the guest for sale, such as: mouth covers, masks, all disposable gloves, masks, soaps and antibacterial gel, among others.
4: Placement of graphic indications for customers, inviting them to sanitize their hands, touch the items on display as little as possible, and only take what they consider buying.
FOOD AND DRINKS
All the supplies that arrive at the La Luz hostel will be passed through a chamber before going to the warehouse where they will be sanitized through ozone-generating machines and certified products and we will be updating the measures according to the clean point guidelines. Mark H and documents (annexes) to this protocol manual.
PRODUCT BARRIER PROTOCOL
1: Purchasing staff will have to be perfectly uniformed at all times.
2: The vehicle to be used must be cleaned with a cloth and spray every 10 minutes or every time you get off it.
3: All products to be collected will be done with gloves.
4: The supplier is asked to deliver them clean but the atomizer is passed at the moment.
5: Arriving at the facilities, the hour of arrival will be passed in the security log, the security personnel will accompany you, to the parking area that is attached to the DIRTY AREA AND PRODUCT SANITIZING CHAMBER.
6: Have in sight and show the General Statement to suppliers informing of the protocol for receiving merchandise and entering the facilities.
7: Establish staggered delivery times for merchandise to avoid overlapping with other suppliers.
8: Arrange with suppliers the use of the most appropriate delivery packaging to facilitate disinfection and subsequent disposal.
9: Placement of disinfectant shoe mats at the entrance to cold, dry rooms, or any place where the product is stored
10:“dirty zone/area” This is the only area that the provider can access. This area must have: a waste container for cardboard, a waste container for plastic, a cleaning and reception record sheet, cleaning will be carried out with a disinfectant pump.
eleven:
PRODUCT SANITIZING CHAMBER. The products will be put into the chamber in its entirety and the electric vaporizer will be completely closed and hermetic.
12: From there they will be transferred to the warehouse.
13: Our warehouse will have to be passed through OZONE PROTOCOL twice a day. Which will be recorded in the log that will be delivered daily to the director of the HOSTAL TE CUIDA program. With the strictest government sanitation standards, our Shambhala restaurant has modified its menu, creating dishes whose preparation requires little manipulation by our staff.
FOOD BARRIER PROTOCOL
1: Clean your shoes in the trays before entering and clean the handle with a cloth and spray.
2: The uniform will have to be on at all times
3: : They must comply with the regular cleaning protocols established by the clean point program
4: They must comply with the regular cleaning protocols marked by the H.
5: Using the special products, the entire kitchen is cleaned with the product in detail with a cloth and spray in all contact areas.
6: This protocol is repeated at the entry and exit of shifts.
7: Leave the area, close it and wipe the door handle with a spray rag.
PRODUCTION KITCHEN
1: Carry out the entire FOOD BARRIER protocol
2: The kitchen staff are not allowed to enter if it is not through the door where the hand washing is, and every time without exception that they leave the kitchen, they will go through the hand washing again. Whoever is discovered without carrying out this protocol will be returned home for that day.
3: All the food that will be sent to the preparation kitchen will have to be packaged portioned with ega pack.
4: It will have to be cleaned and placed in refrigerators or, where appropriate, in special boxes after being cleaned.
5: They will be sent to the production kitchen in the assigned boxes.
6: Restaurant kitchen signs for boxes received. ç
KITCHEN BARRIER AND FLOOR SHAMBHALA
1: Carry out the entire FOOD BARRIER protocol
2: The kitchen staff are not allowed to enter if it is not through the door where the hand washing is, and every time without exception that they leave the kitchen, they will go through the hand washing again. Whoever is discovered without carrying out this protocol will be returned home for that day.
3: All the foods on the new menu are made with minimum contact protocols.
4: All our food must come portioned and packaged separately.
5: Food comes out covered with plastic
6: All food will be covered and uncovered in front of the customer.
7: Define the maximum number of people per table that can be received, according to the applicable federal provision.
8: Placement of healthy distance signage (minimum 2 m) at strategic points, such as: Buffet lines, bar counter and main access to the restaurant, among others.
9: Placement of containers with disinfectant solution (for shoe soles) at entrances and exits
10: Placement of replacement stations for face masks, disposable gloves, face shields and sanitizing material with automatic dispenser.
11: Adaptation of waiting areas for guests, according to the healthy distance capacity allowed in the dining room
12: Verify that presenters, vases, candle holders, pens, and all other reusable guest contact items are sanitized after each use or single use
13: Sanitize trays (all types) and sanitized trays after each use
14: Storage containers to sanitize before and after each use.
15: Food preparation stations must be sanitized at least once an hour.
16: Supervise the correct application and monitoring of safety and hygiene measures. To guarantee the distance between diners, our pool terrace, Bar BAB, Terrace BAB, Bar Violli, Shiva terrace, Ring Yang terrace, spa terrace and room service are added to the à la carte service. In the same way, to guarantee a unique experience, we created the PICNIC concept where we offer you different menu options that you can take in a basket to a wide variety of selected open spaces throughout the hotel and create your own outdoor dining experience. Maintenance personnel will have to comply with the
OPEN AREA PROTOCOL for all PICNIC areas.
SECURITY BOOTH
1: Cleaning and disinfection of the area.
2: Placement of partitions / screens, with frequent disinfection
3: Placement of containers with disinfectant solution (for shoe soles) for access / exit, replenishment stations for face masks, disposable gloves, preferably sanitizing material with automatic dispenser - sensor, etc.
LAUNDRY
1: Cleaning and disinfection of the area and disinfection of lockers, cabinets, etc. and all the equipment that comes into contact with personnel (handles, doors, etc.)
2: Placement of healthy distance signage (minimum 1.5m) at strategic points and recommended maximum capacity in the use of changing rooms and clothing area.
3: Placement of containers with disinfectant solution (for shoe soles) for access / exit, replacement stations for face masks, disposable gloves, preferably sanitizing material with automatic dispenser - sensor, etc...
4: Have physical separations to segregate clean clothes from dirty (used) clothes and avoid cross-contamination. (This measure is surely already implemented in hotels).
5: Have drawers for differentiated collection, in case of having a guest with symptoms of Covid-19
EMPLOYEE CANTEEN
1: The meal times of our staff will be rotated in such a way that the dining room is always working at a minimum capacity that allows a healthy distance between employees and thus avoid more infections.
2: The manufacturing processes of these foods will go through the same protocols that in this document we call Product Barrier and Food Barrier.
3: Cleaning and disinfection of the area and disinfection of self-service machines, tables, chairs and other furniture that comes into contact with the staff, etc.
4: Placement of containers with disinfectant solution (for shoe soles) for access and exit, replacement stations for face masks, disposable gloves, preferably sanitizing material with automatic dispenser - sensor, etc.
5: Placement of healthy distance signage (minimum 1.5m) at points.
6: Design and rearrangement of the arrangement of tables and chairs, to ensure a maximum capacity of a healthy distance (minimum of 1.5m).
7: Define the maximum number of people per table that can be received, according to the applicable federal provision.
8: Placement of the regulations of the area, reminding the steps to be followed by the personnel in terms of hygiene before, during and after the working day.
EXCLUSIVE AREA FOR PEOPLE AT RISK We have a separate area in the hotel with its own services, prepared for the exclusive use of people who, due to some condition, may be more prone to health risks due to covid 19. This area will be attended only by personnel specially assigned to that area and no one else will be allowed access.
OFFICE We have a medical office specially equipped to attend to and stabilize anyone who may have symptoms of covod 19 or some other illness, there will be a nursing staff at all times. If our staff sees or is informed that a co-worker or guest feels unwell, they must immediately notify the director of the HOSTAL TE CUIDA program, who in turn must notify the doctor in charge in order to determine what the measures are more convenient depending on the case and official indications. In addition to all of the above, our entire team is required to wash their hands every 30 minutes. Our Hostel Program takes care of you is designed with hundreds of sanitary procedures to guarantee that your experience at Hostal de La Luz, apart from being unique and relaxing, is safe for everyone.
